Our Chicken Katsu Curry recipe is legendary, dead easy and will always leave you gagging for more.
Cooking time (including prep): 30 minutes
For the Curry Sauce:
4 heaped tbsp Gunpowder Blend
2 tsp Fennel Seeds
1 onion, chopped
2 garlic cloves finely chopped
4cm piece of ginger peeled and chopped.
2tbsp plain flour
500ml chicken or veg stock
200ml coconut milk
2 tsp dark soy sauce
1 tsp sugar (to taste)
2 tsp of salt to season
For the Chicken Katsu Cutlets:
4 skinless chicken breasts
100g plain flour
2 eggs, beaten
200g panko breadcrumbs
100ml veg oil for deep frying
250g rice (any will do)
Recipe - Scroll to bottom for video tutorial
Chop your onions, Garlic and Ginger.
Add 2tbsp of olive and warm in a pot followed by the onions and cook for a minute before adding the garlic and ginger and Fennel Seeds to the pan on medium. Soften for 3-4 minutes.
Add Gunpowder blend and cook for a minute, allowing for the spices to release their flavours.
Next add the flour and mix with the onions and curry powder, this will make everything look and feel quite dry.
Add the stock, followed by the coconut milk - the sauce will now start to thicken.
Finally add your sugar and soy sauce, the soy sauce will help bring a darkish brown colour. I recommend blitzing the sauce up as you'll get the onion flavour much more infused and thus a much richer sauce, but you can skip blending if you don't have a blender.
For your chicken, fillet them in half so the pieces are flat and not as large. Set up a station of three bowls - one with your flour, one with the eggs and one with the panko breadcrumbs. Dip the fillet into the flour first, followed by the egg mix and then roll in the panko breadcrumbs to get an even coating.
Heat up the oil and add the panko battered chicken and fry. Cook until golden brown each side. 3-5 minutes will do depending on the thickness of the breast.
Remove from the oil. Slice into even strips.
Serve with your katsu sauce and rice (make sure it's hot if you've left it off the stove to cool.